Budget Friendly Chickpea Guacamole Recipe for a Crowd

Pricing ready made guacamole at the market I came to the realization that avocados could be used in place of gold bars at Fort Knox. A bunch of friends were coming to my house for dinner and I had decided to give myself a break and buy a few key items. Well guacamole did not end up being one of them let me tell you that. Aside from the hefty price tag it had a slightly brownish cast to it; not the fresh green one associated with homemade guacamole.

Off I toddled to the bin of avocados and after an arduous search managed to find three ripe ones, one of which I put back after looking at the price tag. What could I do? I was expecting ten people over for an easy night of Apples to Apples (my favorite board game of all time) and a spread of casual Mexican food. Well I turned to my favorite ingredient. Have you guessed it by now? I added one cup of cooked chick peas to my homemade guacamole and ended up with a guacamole so smooth and silky on the tongue. No one noticed the difference, or perhaps they did as a few of my friends complemented me on the voluptuous mouthfeel (my words) of my guacamole. I count that as a win.

This is just another case of New Yorkers overpaying for avocado product

-overheard as I waited in line at Chloe’s on Bleeker Street

My boys and I took a month long road trip in 2012. On that most excellent adventure I saw my first glacier, black bears, grizzlies, coyotes, marmots and pikas.

Of all the amazing firsts we experienced and wildlife we spotted nothing amazed my husband and my boy more than seeing me take a bite of my first Subway sandwich. They stared at me giggling as as I ate it. Yup mom, aka, Laura Ingalls Wilder, had taken her first steps into the modern world.

By the time I arrived in Canada I was an old hand at road food and sauntered into the Subway store and ordered a veggie sandwich, and uttered the latest Subway chain motto:

“Oh Yes, and please add-vocado I said.”

(that phrase was supposed to get me a healthy dollop of guacamole for only $1 extra)

The lady behind the counter growled at me. “You are not in the U.S. anymore, we don’t “add-vocado.”

And that was when I realized I was in the same room with the rare and elusive Snarling Canadian. I wish I had taken a picture that late summer day. No one seems to believe me. Do you fair reader?

Do you just love avocado like I do? Then roll up your sleeves and make a batch of my mango avocado rolls.

If you are looking at this recipe because you have a hankering for Mexican then give my Korean tacos a try as they are a perennial favorite in my house.

If you are all about the spreads like I am then you will adore my Vegan Labneh, a thick and tangy middle-eastern sour cream.

A budget friendly, super creamy, homemade guacamole recipe, that takes less than five minutes to throw together. What's not to love?

Course:
condiment, Snack, Topping

Cuisine:
Mexican

Servings: 8people

Ingredients

2ripe avocados

1cupcooked chickpeas, homemade or from a can

1/3-1/2cupliquid leftover from cooking your chickpea, or the liquid from the canto taste

1-3cloves garlic

juice from two limes

1/4cupchopped cilantroor to taste

saltto taste

1tspcumin

1/2cuppomegranate seeds for garnish

Instructions

Blend all of the above ingredients (except the pomegranate seeds) in a blender or food processor until desired texture is reached. Remember that the garlic flavor will keep getting stronger so just add 1 clove if you will be serving it later. Taste before serving and then add more if needed.

Add enough of the chickpea liquid until you have attained you perfect thick/thinness. Sometimes I like to thin it to an almost crema like viscosity so I can drizzle it on my sweet potatoes or salads.